Beef Tagliata (Italian Steak)

Instructions

1. Remove the steaks from the refrigerator 30 minutes before cooking. Preheat a grill or grill pan to medium high heat. If using a grill pan, preheat the oven to 400 degrees F if desired.
2. Using paper towel, dry the steaks very well. Season them evenly on both sides with 1 1/2 teaspoons salt. Drizzle a touch of olive oil on each steak and place on the hot grill. Grill, undisturbed until deep golden brown in color, about 8 minutes. Turn the steaks and repeat on the other side. Cook until an instant read thermometer reaches 120 degrees or to desired doneness. Feel free to place the steak in the oven or move to indirect heat and close the lid.  Remove from the grill and allow the steak to rest for 5 minutes.
3. In a medium bowl toss together the arugula, lemon juice and 1 tablespoon olive oil. Season with the remaining 1/2 teaspoon salt and top with the shaved parmesan.
4. To serve, slice the steak into 1/2 inch slices and season with a pinch of flake salt. Serve topped with a helping of arugula and drizzled with balsamic to finish.